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Old 04-05-2014, 09:50 PM   #21
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Added 1/2 the honey now... will add other half in secondary.

I made a mistake on my starting water and added 1 gal more than I planned. Ended up with starting gravity of 1.081 and 6.5 gal in fermentor. Once 1.5lbs honey is added to secondary it will bring up the original to an average starting gravity of 1.090.

Anticipated ABV will be ~9 to 9.5%

Tasted wort before going into fermentor. Can taste orange, slight spiciness and bitter/sweetness. Really tasty.

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Old 04-08-2014, 03:27 PM   #22
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Interesting... it fermented out to a FG of 1.021 in just over 24hrs. Was fermenting at right around 68 degrees. I have never had anything ferment that quickly. I tasted it and it doesn't taste off... quite good actually. I'll let it set for awhile to settle out and transfer to secondary and add the remaining honey.

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Old 04-08-2014, 04:29 PM   #23
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My guess is 1.021 isn't the FG as it will likely keep fermenting. If it was me, I would leave that extra honey out. It looks like you'll have a really big beer without it especially if it drops to a lower gravity than expected. But, if you're going to add it, I don't see any reason not to add it now while that yeast is ready to chomp away at it. The yeast can only get less healthy if you wait. I wouldn't bother transferring either. Just be sure to consider pasteurizing the honey if you add it. There are some good techniques for pasteurizing here:

http://byo.com/stories/item/322-brewing-with-honey

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Old 04-09-2014, 04:10 AM   #24
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i wouldn't bother pasteurizing the honey especially if you're going to add it after most of the fermentation has already occurred. anything bad that might be in the honey won't do well in the high alcohol and low pH environment of the beer. pasteurizing - aka heating - honey is best avoided when not needed, since you'll lose aromatics, and in this case it's clearly not needed.

that BYO article is from 2002. back then, conventional wisdom was to heat or boil honey before making mead... since then we've learned that doing so is detrimental to the final fermented product.

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Old 04-09-2014, 07:05 AM   #25
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I've never heated honey in any of my meads, and that's using pounds of honey. I doubt your one pound will give you an issue

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